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Fast & Easy Dinner: Turkey Enchiladas

Fast & Easy Dinner: Turkey Enchiladas


As much as I love enchiladas, they are not typically a quick and healthy weeknight dinner. However, with a couple of tips —purchase cooked, lean turkey; use fresh salsa to enhance the filling — creating a tasty and nourishing Tex-Mex meal is completely doable any night of the week. This recipe uses fat free sour cream and tons of crisp veggies, resulting in a sauce that is creamy without all the weight of restaurant or canned versions.

Wow your family tonight when you make these! All you need is the recipe, so



Turkey Enchiladas
From Cooking Light magazine
Image Source

Cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
1/4 cup bottled salsa
6 (6-inch) flour tortillas

  1. Preheat oven to 350°.
  2. Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender.
  3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended.
  4. Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream.
  5. Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
  6. Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.

Serves 6.

Nutritional Information: CALORIES 448(28% from fat); FAT 14.1g (sat 6.1g,mono 4.1g,poly 2.7g); PROTEIN 46.7g; CHOLESTEROL 115mg; CALCIUM 220mg; SODIUM 738mg; FIBER 2g; IRON 4.3mg; CARBOHYDRATE 29.5g

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